Saturday, October 15, 2011

Greek Salad, Hold the Lettuce

When my wife thinks of a green salad, she thinks of iceberg lettuce with ranch dressing on it. That is not a green salad. Who said green salad had to have lettuce? Not me. Certainly not the Greeks. Fortunately, they have a very nice green salad that focuses on fresh cucumbers and raw onions. Don’t get me wrong, you can add lettuce if you want. Romaine hearts would work really well with this recipe, but you don’t need them.

This recipe uses feta cheese, but you could use any mild cheese such as Romano or even cottage cheese. Just make sure to chill the salad well and don’t dress it until just before serving.

Equipment Needed
Measuring cups and spoons
Cutting board
Chef’s knife
Vegetable peeler
Garlic press (optional)
Mixing bowls

2 medium tomatoes
1/2 cucumber
1 small onion
1 small green pepper

for the dressing
12 kalamata olives, pitted and finely chopped
1/3 cup feta cheese, crumbled
2 cloves garlic, minced
2 Tbsps lemon juice
1/2 cup extra-virgin olive oil
1/2 tsp salt
1/4 tsp ground black pepper

Chopped parsley for garnish

Peel the cucumber, cut in half and remove the seeds with a spoon. Cut into 1/2-inch slices.

Peel and half the onion. Cut each half into thin slices.

Remove the stem and seeds from the green pepper. Slice into thin, horizontal strips.

Cut the tomatoes in half and remove the seeds. Chop into 3/4-inch pieces.

In a bowl, toss together to cucumber, onion, tomato and green pepper. Chill until ready to serve.

When it’s time to serve, prepare the dressing. Place the minced garlic into a small mixing bowl. Add the salt, pepper and lemon juice. Whisk together. Add the chopped olives and mix in. Keep whisking while slowly adding the olive oil. Add the feta cheese and mix it in, as well.

Add the chilled vegetables to the dressing and toss to coat. Garnish with chopped parsley. Serve in individual bowls.

Makes 4 servings.

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